Oil-in-Water Emulsion System Stabilized by Protein-Coated Nanoemulsion Droplets-Reference-Cited by-同舟云学术

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Oil-in-Water Emulsion System Stabilized by Protein-Coated Nanoemulsion Droplets

Published:2013-11-11 Issue:47 Volume:29 Page:14403-14410
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Ye Aiqian¹,Zhu Xangqian¹,Singh Harjinder¹

Affiliation:

1. Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la403493y

Reference36 articles.

1. Particles as surfactants—similarities and differences

2. Environmental Responsiveness of Microgel Particles and Particle-Stabilized Emulsions

3. Influence of Particle Wettability on the Type and Stability of Surfactant-Free Emulsions

4. Pickering Emulsions Stabilized by Monodisperse Latex Particles: Effects of Particle Size

5. Molecular interactions at the solid liquid interface with special reference to flotation and solid particle stabilized emulsions

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4. Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets;Food Hydrocolloids;2023-12

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